1
serving20
minutes35
minutes310
kcalThese Vegan Birria Tacos feature tender jackfruit and mushrooms simmered in a rich, spiced broth, then crisped in consommé-soaked tortillas. Served with a flavorful dipping consommé, they’re a bold and satisfying plant-based twist on a classic favorite.
For the Vegan Birria Filling:
For the Consommé (Broth):
For Serving:
Make the Birria Filling:
In a large skillet, sauté onion and garlic in a splash of oil until soft.
Add shredded jackfruit and mushrooms. Sauté until lightly browned (about 5–7 minutes).
Stir in tomato paste, apple cider vinegar, spices, and chopped chipotle if using.
Blend soaked guajillo chilies with ½ cup veggie broth until smooth. Add to the skillet.
Pour in remaining broth and simmer for 20–25 minutes, until thickened. Season with salt and pepper to taste.
Prepare the Consommé:
Sauté onion and garlic in olive oil. Add chopped tomato and cook until soft.
Blend mixture with rehydrated chili, broth, and spices until smooth.
Return to pot and simmer for 10–15 minutes. Adjust seasoning as needed.
Assemble the Tacos:
Dip corn tortillas in the consommé and heat on a skillet until pliable.
Add birria filling to half the tortilla, sprinkle vegan cheese if using, fold over, and crisp both sides.
Serve with consommé for dipping, and garnish with cilantro, onion, and lime.
Nutrient | Amount |
Protein | ~7g |
Carbs | ~38g |
Fat | ~12g |
Fiber | ~6g |
Sugar | ~4g |
Sodium | ~620mg |
💡 Note: Nutritional values may vary depending on specific ingredients and brands used.
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